Savory Vegan Mac and Cheese with Roasted Butternuts
This vegan mac and cheese is anything but bland. With a rich, cheesy sauce made from plant-based milk, nutritional yeast, and a hint of smoky paprika, it's sure to satisfy even the most discerning palate. Roasted butternut squash adds a touch of sweetness and a hearty bite, making this dish a complete meal in itself. Perfect for a cozy night in or a casual gathering with friends, this vegan mac and cheese is sure to be a hit.
The quest for the perfect vegan mac and cheese has been a long and arduous one. I've tried every combination of plant-based milks, cheeses, and thickeners imaginable, but nothing ever quite hit the spot. That is, until I stumbled upon the magic combination of nutritional yeast, smoked paprika, and turmeric. These three ingredients come together to create a sauce that is both cheesy and flavorful, with a hint of smokiness that adds depth and complexity.
Savory Vegan Mac and Cheese with Roasted Butternuts Savory Vegan Mac and Cheese with Roasted Butternuts Savory Vegan Mac and Cheese with Roasted Butternuts Savory Vegan Mac and Cheese with Roasted Butternuts
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 (14-ounce) package of elbow macaroni
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1/2 cup all-purpose flour
  • 4 cups unsweetened plant-based milk
  • 1/2 cup nutritional yeast
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 35-45 minutes, or until tender and caramelized.
  3. Meanwhile, cook macaroni according to the package directions.
  4. Heat olive oil in a large saucepan over medium heat. Add chopped onion and cook until softened. Whisk in flour and cook for 1 minute.
  5. Gradually whisk in plant-based milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
  6. Stir in nutritional yeast, smoked paprika, turmeric, black pepper, and half of the parsley.
  7. Drain macaroni and add it to the sauce. Stir to combine.
  8. Fold in roasted butternut squash.
Why It Works
  • Nutritional yeast is a deactivated yeast that has a nutty, cheesy flavor. It's a great source of protein and B vitamins, and it's also a good way to add a cheesy flavor to vegan dishes.
  • Smoked paprika adds a hint of smokiness to the sauce, which gives it a depth of flavor that is reminiscent of traditional mac and cheese.
  • Turmeric adds a subtle earthiness to the sauce, and it also helps to give it a vibrant yellow color.
  • The roasted butternut squash adds a touch of sweetness and a hearty bite to the dish. It's also a good source of fiber and vitamins.